Drop batter by large tablespoonfuls over cranberry mixture; carefully spread to cover. For topping, combine sugar and cinnamon; sprinkle over batter. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.Yield: 8-10 servings.

Originally published as Cranberry Coffee Cake in Country
October/November 1996, p51